In the context of high quality food, such as meals in a gastronomic restaurant, classical approaches using liking levels hardly differentiate recipes as products are all rated excellent. More, recipes are often complex, with many stimuli contributing the overall judgment: the visual dressing of the plate, the flavour and texture of each component, e.g. meat, vegetable 1, vegetable 2, sauce, starch… The objective of this work is to define a way to measure consumer opinion...

The impact of lighting on the comfort of a hotel room perceived by the user is a crucial issue. Perception of lighting quality depends on its parameters, the context in which lighting is perceived, and the users who are experiencing the environment. In this study, 203 customers expressed their preference among 4 luminous scenarios for 3 different activities experienced in the room. This study highlights different needs and expectations in terms of lighting, depending on...